[et_pb_section fb_built=”1″ _builder_version=”4.27.0″ _module_preset=”default” custom_padding=”11px|||||” da_disable_devices=”off|off|off” global_colors_info=”{}” da_is_popup=”off” da_exit_intent=”off” da_has_close=”on” da_alt_close=”off” da_dark_close=”off” da_not_modal=”on” da_is_singular=”off” da_with_loader=”off” da_has_shadow=”on”][et_pb_row _builder_version=”4.27.0″ _module_preset=”default” custom_padding=”0px|||||” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.27.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/iloveitalianfood.it\/wp-content\/uploads\/2026\/03\/INVITI-HOUSE-OF-MADE-IN-ITALY.jpg” title_text=”INVITI HOUSE OF MADE IN ITALY – 25″ _builder_version=”4.27.0″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.27.0″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n
March 16, 2026<\/strong> \u2013 A new training day organized by House of Made in Italy took place today in New York, at Kest\u00e8 Pizzeria<\/strong>, in collaboration with Istituto 100% Italiano<\/strong>. The event focused on two key pillars of Italian gastronomic culture: gluten-free pizza and extra virgin olive oil.<\/strong><\/p>\n The initiative was exclusively reserved for professionals in the food service and hospitality sectors, with the aim of providing chefs, pizzaioli, restaurateurs, and industry operators with practical tools and in-depth technical knowledge to strengthen their expertise in authentic Italian cuisine.<\/p>\n The first part of the day featured master pizzaiolo Roberto Caporuscio<\/strong>, who led a class dedicated to gluten-free pizza<\/strong>. Following a theoretical introduction on the characteristics of alternative flours, dough techniques, and fermentation management, participants took part in a hands-on session.<\/p>\n During the workshop, attendees worked directly with gluten-free doughs, experimenting with shaping, topping, and baking, with the goal of understanding how to preserve the structure, digestibility, and identity of Neapolitan pizza while adapting it to modern market demands. The class concluded with a tasting of the pizzas prepared, accompanied by a technical discussion on the different methods and results achieved.<\/p>\n In the afternoon, the focus shifted to extra virgin olive oil culture with a masterclass led by Marco Petrini<\/strong>, oil expert and President of Monini North America.<\/strong> He guided participants through an educational journey exploring the quality characteristics of Italian EVO oil<\/strong>, its main cultivars, and production regions.<\/p>\n The session included a guided tasting structured according to professional evaluation methods, during which participants learned to identify key sensory attributes such as fruitiness, bitterness, and pungency, as well as potential defects. Olive oil was also analyzed as a central element in shaping the flavor and identity of Italian cuisine, with insights into its proper use in food pairings.<\/p>\n \u201cThese classes perfectly represent the mission of Istituto 100% Italiano and I Love Italian Food: to create meaningful international training opportunities for professionals, capable of conveying not only technical skills but also culture, identity, and awareness. Gluten-free pizza and extra virgin olive oil are two highly relevant and strategic topics for the American market, and addressing them with top-level experts truly contributes to the promotion of authentic and contemporary Italian cuisine,\u201d said Silvia Meloni, Coordinator of Istituto 100% Italiano and Vice President of I Love Italian Food.<\/p>\n The event is part of the educational program developed by House of Made in Italy and Istituto 100% Italiano, which aims to spread authentic and conscious knowledge of Italian excellence among international professionals through specialized classes, workshops, and networking opportunities. This training path confirms how the transmission of technical and cultural expertise is a key driver in promoting and enhancing true Italian cuisine worldwide.<\/p>\n House of Made in Italy is a project by I Love Italian Food and the Columbus Citizens Foundation, carried out under the patronage of the Italian Trade Agency, with the support of Coldiretti and Filiera Italia.<\/strong><\/p>\n Sponsors: Agriform, Mulino Caputo, Casa Modena, Ciao \u2013 Il Pomodoro di Napoli, Filicori Zecchini, Acetaia Giusti, Granterre, Lurisia, Monini, Parmareggio, Mionetto, Effeuno, Il Newyorkese, Marino PR, La Gazzetta dello Sport, Modalita, Manikomio Dsgn, and Istituto 100% Italiano.<\/strong><\/p>\n [\/et_pb_text][et_pb_gallery gallery_ids=”113942,113947,113952,113972,113957,113962,113992,113967,113982,113977,113987″ posts_number=”11″ _builder_version=”4.27.0″ _module_preset=”default” hover_enabled=”0″ global_colors_info=”{}” show_title_and_caption=”off” show_pagination=”off” sticky_enabled=”0″][\/et_pb_gallery][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" March 16, 2026 \u2013 A new training day organized by House of Made in Italy took place today in New York, at Kest\u00e8 Pizzeria, in collaboration with Istituto 100% Italiano. The event focused on two key pillars of Italian gastronomic culture: gluten-free pizza and extra virgin olive oil. The initiative was exclusively reserved for professionals […]<\/p>\n","protected":false},"author":414,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[11360],"tags":[],"class_list":["post-114002","post","type-post","status-publish","format-standard","hentry","category-non-categorizzato-en"],"_links":{"self":[{"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts\/114002","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/users\/414"}],"replies":[{"embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/comments?post=114002"}],"version-history":[{"count":5,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts\/114002\/revisions"}],"predecessor-version":[{"id":114008,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts\/114002\/revisions\/114008"}],"wp:attachment":[{"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/media?parent=114002"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/categories?post=114002"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/tags?post=114002"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}